Beginner's Luck Beef Stew

Ingredients

·         3 pounds chuck roast, cut into 1-inch cubes

·         1 16-ounce can whole peeled tomatoes, undrained

·         1 quart baby carrots, rinsed

·         5 medium-sized white potatoes, peeled, cut into 1-inch chunks

·         2 medium-sized onions, diced

·         2 cloves garlic, crushed

·         2 green bell peppers, cut into 1-inch squares

·         1 8-ounce can Campbell's Cream of Mushroom soup, undiluted

·         2 cups all purpose flour

·         1 ¹/2 cups white vinegar

·         1 tablespoon salt

·         1 teaspoon black pepper

·         1 teaspoon vegetable oil

Instructions

1.    Clean and chop veggies, then dice onions.

2.    Pour some oil into a frying pan and heat. Fry onions until somewhat clear 

     and then add crushed garlic to pan and fry for 1 minute while stirring to release garlic oils.  

3.    Place onions/garlic into Crock-Pot with veggies.  

4.    Pour a drop of oil into the same frying pan and lightly brown the beef cubes.  

5.    Add beef to Crock-Pot. 

6.    Pour entire can of tomatoes into Crock-Pot. Stir the ingredients in the pot.  

7.    In the empty tomato can, mix salt, the teaspoon of oil, pepper, and vinegar.

     Add water to the can to fill it, then pour can's contents into the Crock-Pot and stir. 

8.    Cook on low heat for 1 to 2 hours, then add soup and stir in flour.  

9.    Leave covered pot on low heat for about 8 hours.

Notes

• Best to start this stuff in the morning to have for dinner or after dinner to eat the next day.  
• Have plenty of biscuits ready. 
• This recipe makes about 1 1/2 gallons of stew.  
• Refrigerate after cooling to room temperature.  
• Substitute 2 cups white wine for vinegar, do not substitute salt.  
  
• A third bell pepper adds color and flavor.  


• Reduce salt to 1 teaspoon and add celery and extra bell pepper

        for "greener" flavor.